Preparation time: 15
Cooking time: 60
Easy - for beginners
When Madhur Jaffrey says they are most delicous, she means business, this was amazing with cubed lamb and our house smelled like Periyar, India....I adapted this from her recipe from "Quick and Easy Indian Cooking'
Heat the oil over med-high heat and saute' the ginger, garlic and curry leaves. When the garlic just starts to brown, put in the meat. Cook until lightly browned and turn down the heat to med-low. Add the garam masala, cumin, turmeric, cayenne pepper, green chile and salt. Stir to mix. Add 1/2 cup water and cover tightly. Simmer covered for 50 minutes, stirring occasionally. Remove the lid and cook down until the liquid has thickened. Stir in ground black pepper and a generous squeeze of lemon juice.
Serve over rice and for an added bonus, mint chutney and yogurt. Pair it with a vegetable like peas…a great meal.